Kung Pao Chicken Tacos

• 6 skinless, boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup lower-sodium soy sauce, divided
• 2 tablespoons dark sesame oil, divided
• 2 tablespoons honey, divided
• 6 tablespoons cornstarch, divided
• 1/2 teaspoon kosher salt
• 2 tablespoons canola oil, divided
• 2 teaspoons rice vinegar
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 large garlic clove, minced
• 3 tablespoons coarsely chopped dry-roasted peanuts
• 3/4 cup diagonally sliced celery (about 2 stalks)
• 8 (6-inch) corn tortillas
• 1/2 medium red bell pepper, thinly sliced
• 2 green onions, trimmed and thinly diagonally sliced
• 4 lime wedges

1. Place chicken in a large zip-top plastic bag. Whisk together 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1 1/2 tsp. honey in a small bowl. Add soy mixture to bag with chicken; seal. Marinate at room temperature for 30 minutes, turning bag over after 15 minutes. Remove chicken from bag; discard marinade.
2. Place 1/3 cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Dredge chicken in cornstarch; shake off excess. Heat a large skillet over medium-high heat. Add 1 Tbsp. canola oil to pan; swirl to coat. Add half of coated chicken; saute 6 minutes or until done, turning to brown on all sides. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 Tbsp. canola oil and coated chicken.
3. Whisk together remaining 2 Tbsp. soy sauce and 1 1/2 tsp. cornstarch in a large microwave safe bowl. Add 1 Tbsp. sesame oil, 1 1/2 tsp. honey, vinegar, and sambal; whisk until well blended. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Add chicken, peanuts, and celery to bowl with sauce; toss.
4. Toast tortillas under broiler until lightly blistered or heat according to package directions. Divided chicken filling evenly among warm tortillas; top tacos with bell pepper and green onions; serve with lime wedges.

skinless, lower, dark sesame oil, honey, cornstarch, kosher salt, canola oil, rice vinegar, sambal oelek, garlic, peanuts, celery, corn tortillas, red bell pepper, green onions, lime wedges

Taken from www.myrecipes.com/recipe/easy-kung-pao-chicken-tacos (may not work)